These “Best Soft & Chewy Chocolate Chip Cookies” truly live up to their name, delivering an irresistible combination of a tender, melt-in-your-mouth interior and a perfectly crisp edge, all studded with rich, gooey chocolate chips. As beautifully depicted in the accompanying image, the journey to these perfect cookies begins with a well-mixed dough, rich with chocolate chips, showcased in a rustic brown bowl. The top right section then illustrates the precise portioning of the dough, with uniform balls ready for baking, each promising a delightful treat. The culmination is presented in the bottom half of the image: a generous pile of golden-yellow, freshly baked cookies on a white plate, their surfaces adorned with deliciously melted chocolate chips, enticing you to take a bite. The unique inclusion of both butter and vegetable oil, as suggested by the listed ingredients (200g butter and 100ml vegetable oil), contributes to a uniquely soft and chewy texture that sets these cookies apart. This recipe aims to achieve that elusive balance of sweetness and richness, making it a beloved classic that appeals to all ages. Perfect for sharing with friends and family, school events, or simply enjoying with a glass of milk, these cookies are a testament to the simple joy of home baking. We’ll guide you through each step, from creaming the fats to chilling the dough and achieving that ideal golden bake, ensuring your batch of chocolate chip cookies is nothing short of perfection.
Ingredients:
- For the Cookies:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (200g) unsalted butter, softened but still cool
- ½ cup (100ml) vegetable oil (or other neutral oil like canola)
- 1 ½ cups (300g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (about 340g) semi-sweet chocolate chips (or a mix of milk, dark, and semi-sweet)
- Equipment:
- Large mixing bowls (at least 2)
- Electric mixer (stand mixer or hand-held)
- Whisk
- Rubber spatula
- Cookie scoops (for uniform cookies)
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Instructions:
Part 1: Prepare the Cookie Dough
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. This ensures the leavening agents and salt are evenly distributed throughout the dough.
- Cream Fats and Sugars: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and vegetable oil until well combined and smooth. The combination of butter and oil is key to the unique texture of these cookies, contributing to both chewiness and tenderness. Add the packed light brown sugar and granulated sugar to the mixture. Beat on medium-high speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This process incorporates air, which is vital for the cookies’ texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Stir in the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as overmixing can develop the gluten in the flour, leading to tough cookies. Mix only until no streaks of dry flour remain.
- Fold in Chocolate Chips: Using a rubber spatula or a sturdy spoon, fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. The image shows the dough in a bowl, speckled with chocolate chips, ready for the next step.
- Chill the Dough (Optional but Recommended): For best results, cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes, or even up to 24 hours. Chilling allows the flavors to meld, the butter to firm up, and the dough to become less sticky, which results in thicker, chewier cookies that spread less during baking.
Part 2: Bake the Best Chocolate Chip Cookies
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 375∘F (190∘C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even baking.
- Scoop Dough: Using a 1.5 to 2-tablespoon cookie scoop (or just two spoons), drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. The image displays uniform dough balls on a baking sheet, ready for baking. For larger cookies, use a 3-tablespoon scoop and increase baking time slightly.
- Bake Cookies: Bake one sheet at a time for 9-12 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and puffy. The exact baking time will depend on your oven and the size of your cookies. For a chewier cookie, slightly underbake them.
- Cool on Baking Sheet: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes. This allows them to set up further and prevents them from breaking when transferred.
- Transfer to Wire Rack: After the initial cooling, carefully transfer the cookies to a wire cooling rack to cool completely.
Part 3: Serve and Store
- Serve Warm or Cooled: These “Best Soft & Chewy Chocolate Chip Cookies” are absolutely delicious served warm, when the chocolate chips are still gooey and melted. They are also fantastic once fully cooled. The image shows a pile of beautifully baked cookies ready to be enjoyed.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and chewiness. If stacking, you can place a piece of parchment paper between layers to prevent sticking.
- Freezing Dough: You can freeze scooped cookie dough balls for future baking. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. When ready to bake, place frozen dough balls on a prepared baking sheet and bake for a few extra minutes (no need to thaw).
Tips for Success:
- Room Temperature Eggs: Ensure your eggs are at room temperature to incorporate more easily into the batter, creating a smoother dough.
- Don’t Overbake: For soft and chewy cookies, it’s better to slightly underbake them. They will continue to cook slightly on the hot baking sheet once removed from the oven.
- Chocolate Chip Quality: Use good quality chocolate chips for the best flavor and melt. A mix of different types of chocolate can add depth.
- Baking Sheets: Using light-colored baking sheets can help prevent the bottoms of the cookies from browning too quickly.
- Uniform Size: Using a cookie scoop ensures all your cookies are the same size, leading to even baking.
Enjoy this truly delightful batch of “Best Soft & Chewy Chocolate Chip Cookies!”